Loaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy, hearty soup that captures the comforting flavors of a classic baked potato, complete with bacon, cheese, and green onions. Perfect for chilly days, this soup is easy to prepare and sure to please a crowd.
Equipment
- 1 large pot or Dutch oven
- 1 potato masher or immersion blender
- 1 cutting board
- 1 measuring cups
- 1 ladle
Ingredients
- 6 medium russet potatoes About 2.5 lbs.
- 1 tablespoon olive oil
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 4 cups chicken or vegetable broth
- 1 cup heavy cream For a healthier version, use low-fat milk.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese Additional cheese can be used for topping.
- ½ cup cooked bacon Crumble before adding.
- ¼ cup chopped green onions
- to taste sour cream Optional topping.
- to taste additional cheese Optional topping.
Instructions
- Wash and peel the potatoes, then cut them into 1-inch cubes.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to simmer and cook for 15–20 minutes or until the potatoes are tender.
- Using a potato masher or immersion blender, blend the soup to your desired consistency (smooth or chunky).
- Stir in the heavy cream, salt, and black pepper. Heat the soup gently over low heat until warmed through.
- Just before serving, stir in the shredded cheddar cheese until melted and well combined.
- Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and optional toppings like sour cream and extra cheese.
Notes
For a healthier version, you can use low-fat milk instead of heavy cream.
You can also add vegetables like carrots or broccoli for additional nutrition.
Make sure to adjust the seasoning according to your taste, especially with the salt, as the broth can vary in saltiness.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stovetop.